The effect of CMC and arabic gum stabilizer combination on the characteristics of soursop velva (Annona muricata L.)

4th International Conference on Sustainable Agriculture and Environment

农业科学;生态环境科学

Parnanto, N.H.R.^1 ; Yudhistira, B.^1 ; Pertiwi, S.R.^1 ; Pangestika, A.^1

Food Science and Technology Department, Agriculture Faculty, Universitas Sebelas Maret, Surakarta, Indonesia^1

关键词: Arabic gums;    Completely randomized designs;    Dietary fibers;    Melting power;    One-factor;    Total dissolved solids;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/142/1/012027/pdf
DOI  :  10.1088/1755-1315/142/1/012027

来源: IOP

【 摘 要 】

The aims of this study were to determine the effect of the combination of CMC and Arabic Gum stabilizer toward the soursop velva characteristics and to determine the best stabilizer combination of soursop velva. This study was performed using Completely Randomized Design (CRD) with one factor: combination of CMC and Arabic Gum stabilizer using two sample replications and the analysis was repeated three times. The result showed that the use of the combination of CMC and Arabic Gum stabilizer gave a significant effect on the overrun value, melting power, total dissolved solids, moisture content, dietary fiber, taste, texture and overalls. Moreover, there were no significant effect on color and flavor of the soursop velva. The experiment showed that soursop velva F4 (3:1) was the best formula with overrun value 9.93%, the melting power was 22 minutes 52 seconds, the total dissolved solids 19,10Brix, the moisture content 71.508%, dietary fiber 3.301% and it has sensory values of color, taste, flavor, texture, overall at 3.66, 3.267, 3.33, 4.06, 3.10 respectively.